Scrambled Eggs and Beef over Rice (The Slippery Slope of Waat Dan Fan)
Waat Dan Fan (滑蛋飯) is one of my absolute all-time favorite down-home Cantonese dishes. The literal translation is Slippery Egg Rice. This version includes beef so it’s called Waat Dan Gnow Yuk Fan (滑蛋牛肉飯). Although it comes together quickly, it can be a little tricky to get the texture of the eggs right. Don’t let that put you off though, it is well worth it. It may take a couple of tries, as it did with me, but the return is HUGE. You will be rewarded with a homey, satisfying, tasty dish of stir-fried beef nestled in a pool of silky, scrambled-swirled eggs flavored with scallions and ginger. Soooooo good! 真好吃!
Don’t Slip Up on the Mise on Place
- Everyone thinks stir-frying is quick and easy, although the cooking portion is quick, it’s the prep that takes time. Everything has to be ready for the stir-frying to look effortless. This dish is no egg-ception.
- Slice and marinate your beef and put it in a bowl to the side. Note, the oil in the marinade goes in last AFTER the beef has sat for 15-20 minutes and absorbed the marinade.
- Crack your eggs into a bowl and whisk them with a pinch of salt. Set it near the beef and close to the stove.
- Slice your green onions and set them aside.
- Have your 1/2 cup of stock to which you have added the sugar and salt along with the slurry of cornstarch and water ready.
- Place the prepped ingredients next to the stove.
You’ll thank me
This is a classic Cantonese dish, the epitome of soul food. I love serving it in a bowl with a spoon. Looking for a vegetarian rift? Try Tomato & Egg Rice. Enjoy!
Hong Kong Style Slippery Eggs and Beef on Rice
Ingredients
- 4 ounces Flank steak, flat iron or sirloin, thinly sliced
- 2 large eggs can use extra large or jumbo
- 1/2 cup water or chicken stock (low sodium)
- 2 tbsp sliced green onions
- 1/4 tsp salt
- 1/4 tsp sugar
- peanut oil
- 1 tsp cornstarch + 3 tbsp water MIx in a small bowl and set aside
Mainade for Beef
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1-2 slices fresh ginger, julienned
- 1 tbsp sugar
- dash of white pepper
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch
- 1 tbsp peanut or vegetable oil
- 3 tbsp water
Serve over hot rice or rice noodles
- 2-3 cups of steamed white rice
Instructions
- Slice the beef to 0.2 mm thick, add the marinade ingredients except for the oil, marinade for 20 minutes. As the beef sits it will absorb alot of the water. Add oil after the beef has sat. Set aside.
- In a small bowl, beat eggs with a pinch of salt. Set aside.
- Heat oil in a pan over medium-high heat, add beef, stir-fry until it is no longer pink. Remove the beef and set aside. If beef has a lot of liquid, pour it into a strainer placed over a bowl to drain.
- Pour the broth or water into the pan used to stir-fry the beef, add salt and sugar, and bring it to a boil.
- Add the cornstarch water mix, and bring to a boil again. The mixture will thicken to a thin sauce consistency. Lower the heat to medium-low.
- Pour the eggs into the sauce in a stream moving around the pan. Let it set a bit and then stir gently to allow eggs to continue to cook and set a bit more. It will still be very loose and the stock slurry will still be visible.
- Add the beef and sliced scallions and cook for 30 seconds to one minute, stirring gently to blend the sauce and eggs. The mixture will be saucy.
- Spoon cooked hot rice into shallow bowls large enough to hold 1-2 cups of rice. Pour the beef and egg mixture over the rice. Garnish with additional sliced scallions and cilantro. Serve immediately.
2 Replies to “Scrambled Eggs and Beef over Rice (The Slippery Slope of Waat Dan Fan)”
Great recipe! It was delicious! This was my go-to dish for late night eats in SF (@Woey Loy Goey) back in the days. Thanks Debbie!
You’re welcome! I loved going to Woey Loy Goey too!